Delightful bite-sized pancakes that are perfect for busy mornings, kid-approved and versatile.

Scale

Preheat your oven to 375°F and grease a mini muffin pan.
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until well blended.
Gently mix the wet ingredients into the dry ingredients until just combined; don’t over-mix!
Scoop the pancake batter into the muffin pan, filling each cup about 2/3 full.
Bake for 10-12 minutes, or until golden brown.
Cool slightly and serve warm with syrup.

Store in an airtight container for up to 3 days in the fridge. Freeze for up to 2 months. Reheat in the microwave or oven.

Keywords: breakfast, pancakes, kid-friendly, quick meals, easy recipes